Double Pumpkin Spice Chocolate Chip Carrot Muffins With Nutty Oat Streusel & Maple Pumpkin Spice Glaze

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  • Total Time: 35 mins
  • Hands-on Time: 15 mins
  • Makes: 12-15 Muffins

Moist and bursting with warm fall flavors these muffins are sure to be a hit. We sneak in some grated carrot or zucchini alongside the chocolate chips and the kids won’t even notice. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)

Ingredients

  • Dry Ingredients:

    1 ¾ cups all-purpose flour

    1 teaspoon Frontier Co-op baking soda

    2 teaspoons of Frontier Co-op Cinnamon

    2 teaspoons of Frontier Co-op Pumpkin Pie Spice

    ½ teaspoon of salt

    ½ cup granulated sugar

    ½ cup light or dark brown sugar

     

    Wet Ingredients:

    ½ cup canola or vegetable oil or even avocado oil works

    2 large eggs at room temperature

    ¼ cup of milk of choice at room temperature (nut & oat milk work fine here)

    1 ½ cups of canned pumpkin or canned sweet potato puree

     

    Batter Add-Ins:

    ½-¾ cups shredded carrot or zucchini

    ½ cup mini chocolate chips

     

    Streusel/Crumb Topping:

    ¾ cups all purpose flour

    ½ cups rolled oats

    ¼ cups of light or dark brown sugar or you can substitute Coombs Family maple sugar

    1 ½ teaspoons of Frontier Co-op pumpkin pie spice

    6 tablespoons of butter (soft but not melted)

    ½ cup of chopped pecans or walnuts

     

    Maple Pumpkin Pie Spice Glaze (Optional):

    1 cup of Frontier Co-op maple syrup powder

    ½ teaspoon of Frontier Co-op pumpkin pie spice or cinnamon

    3 tablespoons of milk of choice (nut or oat work well too)

Directions

    1. Preheat oven to 425 degrees

    2. This recipe makes 15 regular size muffins or if you have tulip cupcake liners, you can make 12 larger muffins. You will need 2 pans if you are making 15. Spray your pan with nonstick spray or line with cupcake liners.

    3. Make the muffins: Whisk your dry ingredients together: flour, baking soda, cinnamon, pumpkin pie spice and salt.

    4. In a separate bowl whisk your wet ingredients together: oil, sugars, pumpkin puree, eggs & milk.

    5. Pour the wet ingredients into the dry and fold until thoroughly combined. Fold in your chocolate chips and shredded carrots.

    6. Spoon the batter into the liners, filling them almost full and remembering if you aren’t using the taller tulip cupcake liners you will need to fill 15 muffin cups vs 12.

    7. Make the streusel: Whisk the flour, oats, sugars of choice, pumpkin pie spice and nuts together and then cut in the butter with a fork or pastry cutter until you have a lumpy crumb in your bowl. Sprinkle the crumbs evenly over the tops of your muffins.

    8. Bake: You are going to bake these muffins at 425 degrees for just 5 minutes and then reduce the temperature to 350 degrees. This initial high temperature allows the muffins to create a nice high rise top. Bake an additional 16-17 minutes or until a toothpick inserted comes out clean. Allow the muffins to cool while you make the maple pumpkin spice glaze.

    9. Make the Glaze: Whisk the Frontier maple powdered sugar, pumpkin pie spice and milk of choice together until you have a smooth creamy glaze. You can add more milk until desired consistency.  Drizzle over the muffins. Cover & store at room temperature for 1-2 days or in refrigerator up to a week. Warm muffins up in the microwave.

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